Baked eggs take 2

This morning a made another attempt at the baked eggs in puff pastry.

This time I trimmed the square of puff pastry so I had less pastry overhang.


I placed basil in the bottom of the pastry cups and cracked an egg into each one. Since I wanted what would essentially be a coddled egg I came up with a dairy free version of the heavy cream that is usually added.


I mixed 2 Tbsp. of Tofutti sour cream with a little bit of almond milk until it was the consistency of heavy cream. I spooned 1 Tbsp. of this mixture over the egg.


The cups went into a 350 degree oven for 15 minutes. To tell you the truth - I forgot to set the timer. Connor had to come and poke me before I realized I had forgotten them in the oven.

Yes, I did remove the worst of the burnt bits:-)

I do believe Connor lives in fear of me burning the house down which is pretty much is a possibility everyday - poor hard working Connor.

For dinner I made some brown rice porridge. 

Which I made by combining the following ingredients:

Basil, garlic, brown rice and the rest of the butternut squash soup. Oh, yeah and a shot of Connor who did keep me from turning the kitchen into a blazing inferno.

Only one post today. My mother passed away 5 months ago so I spent most of the day ignoring the fact that it was Mother's Day.

See everyone tomorrow!

Baked eggs in puff pastry

This is a great way to start the weekend. I highly recomend it.

Egg baked in puff pastry with tomatoes and cheddar cheese.

Yesterday I found frozen puff pastry squares at the local store. These are much easier to use (especially when cooking for one or two) than the larger sheets of puff pastry.

Breakfast started with these ingredients:

Cherry tomatoes, cheddar cheese and fresh basil.

I used the pastry squares to make puff pastry cups to hold my baked eggs.

Cherry tomatoes (quartered) and a pinch of cheddar cheese.

Chopped fresh basil and parmesan.

Then I cracked an egg into each of the cups.

Yup, I broke the yolk on that one but it still turned out great.

They went into a 350 degree oven for 12 minutes (for slightly runny eggs).

Baked egg with basil and parmesan.

I topped each cup with a pinch of salt and pepper before it went into the oven.

This dish was fast and very showy - it would be perfect for a fancy brunch as you could easily cook 12 at a time.

I also had a Cara Cara orange.

Woot!! It is Saturday!